Pics of Project #2 Cheesecake
I think it will be easier to post the cheesecake pics in a new discussion so we can see them better
Replies to This Discussion
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Permalink Reply by Stampinsher on
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Hi Karen,
Well, I didn't know to take the pan off AFTER the refrigerator for 6 hours or overnight. I have a fun story, of course. I was hoping to post my picture and story on my blog tonight but the just got away from me. So it will be done tomorrow morning. In about 10 minutes, we are playing cards with our friends. Guess what I'm MIGHT serve tonight. The big MIGHT is because this cheesecake is the best recipe I've ever done!!!!! We love it!!! Thanks to you Karen. So I will be making more of these soon. Oops, they are here!
Sher
Karen Marie said:Sher...you didnt.....
Stampinsher said:This is the greatest advice so listen very closely because you will see WHY and Laugh with me if you didn't know, LOL!!!! Just placing the finishing touches on it now. Then the taste test by my biggest and most patient cheesecake expert, my Husband. I will post later.
Karen Marie said:Ladies please leave the cheesecakein the pan when you refrigerate it..it will set up better...otherwise the cake may buldge on the sides or worse..break or crack if you try to lift it off the springform bottom....also you can leave the cheesecake on the bottom of the pan and just place it on a plate.....this is a custard not a cake per se.... -
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Permalink Reply by jeri c on
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Tina... ganache keeps for several weeks in the fridge. I have had some for up to 6 weeks that I use just for here at home. I don't think I'd ever keep it that long and serve it to anyone other than us but it does keep for a long time. Makes yummy truffle centers too... add a touch of coconut rum... kahalua etc then dip in melted chocolate and yummy truffles!!!!
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Permalink Reply by Gloria Castano on
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Karen,
Thank you for those points... I'm thinking that I over mixed my batter... I'm making another tomorrow morning, I'll try stirring it less and hopefully that will make the differnce!
Gloria
Karen Marie said:Cheesecakes crack because of a few reasons.
Too much air in the batter causes it to rise too much and it splits in the center
Cooling too rapidly will cause the cheesecake to crack because as the cake cools it releases from the sides of the pan but if it happens too fast the custard splits
Swirling jam or other ingredients will cause small cracks too
It doesnt hurt the cheesecake but you will have a drier cake because the steam releases from the crack but will still have an awesome flavor...you can cover up the cracks with ganache...evil giggle.....
NY Style cheesecake has a slightly different formula..it usually contains flour and it baked at a very high temperature for the first 10-20 minutes to make it very high then baked for a very long time at a very low temp...usualy 250 or lower...it has a characterisitc dark brown top and a little more cakey with the addition of the flour.
Gloria Castano said:Here's a picture of the NY style cheesecake with chocolate crust and chocolate ganache I made yesterday... I did have an obvious problem... my cheesecake got a HUGE crack in the middle.... why???
BTW its pretty much all gone today!
:O) Gloria -
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Ok, so here are pics of round 2!!! I shut off the mixer in between ingredients, and I let it cook in the oven.... but I still have huge cracks in the middle! Oh well... I know it tastes good and that they are going to love it, I'm gonna just have to keep practicing until I get it right!
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I'm thinking fill that crack with ganache and whoever gets that piece gets a bounus!!!! I don't dare make another right away... gotta keep the sweets out of the house until I have an event to bake for.... just hubby & I don't need all the extra yum. Because we'd eat it all ourselves! Am enjoying everyones pictures though!!!
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Yippee! I finally have the pictures of my cheesecake all done and ready to have you look! Sorry for the delay.
Just out of the oven. NO CRACKS!
Ummm, my first mistake! OOPS, now I have Sheri Cracks, LOL.
All better and pretty much all of the cracks are well hidden!
Now if you really want to have the full story with more pictures including a great laugh with me, please go to my blog at this address: http://stampinsher.blogspot.com/2010/09/it-is-hit.html
Enjoy! I was able to share this wonderful cheesecake with 11 people and they all called us back as said, this is the best cheesecake they have ever tasted. One couple said, "Holly cow! This is so much better than the Cheesecake Factor!"
Both my husband and I happen to agree. This is the best cheesecake!
A big Thank You to Karen!!!
It is a keeper!!!! -
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Permalink Reply by Karen Marie on
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Gloria did you get all the ingredients at room temperature? If the cream cheese is cold you have to mix it longer and then yiu add more air which makes cracks...also if you dont scrape after each addition to the batter then you have lumps when you pour the batter into the pan and that will make cracks too....Oy Vey! I know it is alot to remember but if you follow the rules you will have perfect cheesecake! And then the next time you make it it will be very easy....did it taste fabulous?
Gloria Castano said:Ok, so here are pics of round 2!!! I shut off the mixer in between ingredients, and I let it cook in the oven.... but I still have huge cracks in the middle! Oh well... I know it tastes good and that they are going to love it, I'm gonna just have to keep practicing until I get it right! -
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Sher your cheesecake was perfect...until.......rolling eyes.......lol but I am so glad you liked my recipe and very versatile...it makes just about any flavor so I am sure your hubby will be very happy :D That was a great compliment to you that your friend said it was better than cheesecake factory! That is great!
Jeri ganache is the perfect thing to cover cracks with! By the way if you want you can make 2 -6" cakes out of that recipe and freeze them. I would suggest that you add 1 tbsp of flour to the batter because it will help the custard when you go to thaw it out. Or make the 9" one and cut into slices and freeze the slices individually.
I am really happy that you all had success with this project!
Did anyone add flour or cornstarch to the batter? -
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Karen, I added everything at room temp... I scraped... and it looked EXCELLENT when I shut the oven off and let it cool... then it happened... one crack in the middle... as the time went on and it continued to cool the other cracks appeared. Oh well... I'll post as soon as they let me know!
TYhanks again foir all the good tips!
Gloria
Karen Marie said:Gloria did you get all the ingredients at room temperature? If the cream cheese is cold you have to mix it longer and then yiu add more air which makes cracks...also if you dont scrape after each addition to the batter then you have lumps when you pour the batter into the pan and that will make cracks too....Oy Vey! I know it is alot to remember but if you follow the rules you will have perfect cheesecake! And then the next time you make it it will be very easy....did it taste fabulous?
Gloria Castano said:Ok, so here are pics of round 2!!! I shut off the mixer in between ingredients, and I let it cook in the oven.... but I still have huge cracks in the middle! Oh well... I know it tastes good and that they are going to love it, I'm gonna just have to keep practicing until I get it right! -
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I have several sizes of the springform pans... 10-9-8 and 2 little 6" ones. I am really trying to not have extra sweets in the house anymore than I have to...trying to lose some extra pounds!!! And I love cheesecake so not a good thing to have... I'd eat it frozen!!!
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LMAO...me too!
jeri c said:I have several sizes of the springform pans... 10-9-8 and 2 little 6" ones. I am really trying to not have extra sweets in the house anymore than I have to...trying to lose some extra pounds!!! And I love cheesecake so not a good thing to have... I'd eat it frozen!!! -
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Karen,
I was ROLLING MY EYES TOO AND LAUGHING! When I did it, I didn't know better but now I do and I'm kicking myself in the pants. Logic should have come to me but I was just way too excited and it was late at night. Still laughing! Lesson learned and not to happen again.
Smilin' Sher
Karen Marie said:Sher your cheesecake was perfect...until.......rolling eyes.......lol but I am so glad you liked my recipe and very versatile...it makes just about any flavor so I am sure your hubby will be very happy :D That was a great compliment to you that your friend said it was better than cheesecake factory! That is great!
Jeri ganache is the perfect thing to cover cracks with! By the way if you want you can make 2 -6" cakes out of that recipe and freeze them. I would suggest that you add 1 tbsp of flour to the batter because it will help the custard when you go to thaw it out. Or make the 9" one and cut into slices and freeze the slices individually.
I am really happy that you all had success with this project!
Did anyone add flour or cornstarch to the batter? -
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